Escarole with Mustard and Spicy Guanciale Bread Crumbs by Alison Roman

This is the kind of salad I could eat all the time. Texture for days, vinegary and spicy overtones, and bread crumbs. I mean, does it get better than that? 

For some people, it does. Jordan didn’t love this salad. For him, the whole grain mustard was too strong. Once he said this, I had to somewhat agree with him. I love mustard, but I could have done with about half the amount. 

The base of this salad is escarole, a member of the chicory family (see this post for fun facts and a corny joke about chicories). Chicories have a signature bitterness and their leaves are usually very soft to the touch. Escarole is less bitter than radicchio and has the texture of butter lettuce. Still, its bite required something fatty to balance it. 

Enter guanciale, the fattier cousin of pancetta. Sadly, I could not find guanciale in stores. I was really looking forward to trying it, but had to settle with a box of diced pancetta. Not ideal, but still a fatty pork alternative. I sauteed the pancetta over medium-low heat for about 20 minutes, allowing the fat to render before the pork got too crispy. Once there was enough fat in the pan, I added a cup of fresh sourdough breadcrumbs and chile flakes, and let them toast until golden brown. However, because I used pancetta, there wasn’t enough fat to soak all of the crumbs, and I had to add a little olive oil to make up the difference. 

Thinly sliced shallot adds a fabulous crunch. The shallot rings are first marinated in a few tablespoons of white wine vinegar. Alison suggests at least 10 minutes, but I say the longer the better so they get more pickle-y. 

Just before serving, I tossed the shallot, whole grain mustard, guanciale bread crumbs, parsley, and escarole together, and drizzled it with olive oil. Like I said, Jordan wasn’t a huge fan. But I loved it. I had two servings for dinner and ate the rest of it for lunch the next day. It made for really good leftovers. The leaves didn’t get too soggy and the shallot continued to pickle overnight. 

I served this salad with another round of Alison’s incredible Crispy Chicken Legs.

73 recipes cooked, 152 to go.

Lemony White Beans and Escarole with Anchovy and Parmesan by Alison Roman

To the three of you who read this blog somewhat consistently — I know that you know that I’m obsessed with beans, and saying so again will sound awfully redundant to you…. But what else can I express other than admiration for this versatile source of protein? And here, another way to make them that isn’t tomato-oriented or meant to fill a tortilla. An entirely new way to treat your beans! 

We’re talking oodles of garlic, anchovies, capers, and red pepper flakes, each infusing a small pool of olive oil. Cannelini beans marinating in the umami-rich liquid, losing all sense of having been in a can. Big pieces of torn swiss chard (or escarole) — some wilted, some fresh. Parmesan shavings, parsley and fresh mint scattered over the top. We’re talking lunch, dinner, a midday snack, or a midnight snack. Main dish or side dish — your call. 

I’ve made this twice in the past week. (When I enjoy something, I want it again right away.) Once it was served just by itself for dinner. The second time as a side with Alison’s Grilled Lamb Shoulder. Both were excellent. 

Here are some ways that you, too, could make this dish over and over without getting tired of it:

1. You could forgo the greens and just make the beans. 

2. You could swap the chard or escarole for kale. 

3. You could ditch the greens, double the parmesan, melting it over the beans under the broiler, and serve it with crackers like a dip. 

4. You could spread the beans over sourdough toast. 

Once again, Alison has presented us with yet another inventive way to make beans the center of everyone’s attention. She has my attention, at least. 

54 recipes cooked, 171 to go.